Cooking Instructions

Combine ricotta, parmesan and egg; mix well. In a 13x9-inch baking dish, layer three lasagna noodles, one third sauce, one half ricotta mixture and one third of mozzarella and cheddar. Repeat layers two more times with no ricotta mixture in the final layer. Bake at 350°F for 1 hour and 15 minutes

Ingredients

1 pound ground beef

1 cup chopped onion

1 can (28 ounces) tomatoes

2 cans (6 ounces each) tomato paste

2/3 cup water

1/2 teaspoon instant minced garlic

2 teaspoon dried oregano

1/4 teaspoon pepper

2 cups (15 ounces) Wisconsin ricotta cheese

1 cup (3 ounces) Wisconsin parmesan cheese, grated

1 egg

9 lasagna noodles, cooked, drained

3 cups (12 ounces) shredded Wisconsin mozzarella cheese

3 cups (12 ounces) Wisconsin medium cheddar cheese, shredded

Cooking Instructions

Combine ricotta, parmesan and egg; mix well. In a 13x9-inch baking dish, layer three lasagna noodles, one third sauce, one half ricotta mixture and one third of mozzarella and cheddar. Repeat layers two more times with no ricotta mixture in the final layer. Bake at 350°F for 1 hour and 15 minutes